GLAZED SHITAKE MUSHROOM WITH BOK CHOY
Mushrooms are glazed in a flavored soya sauce and served on blanched bok choy is a delicious side dish.
Provided by Usha Rao
Categories Side Dish
Number Of Ingredients 13
Steps:
- In a 4 quart pan bring water to boil. Add 2 tsp. of salt.
- Wash bok choy and cut off the stems. I left about 1-2″ of the stem towards the leaves but next time I will discard that too.
- Once the water comes to a boil, drop the leaves in the water and cook for 1-2 minutes, until the leaves are barely cooked. I cooked for 2 minutes but if using baby bok choy, I would recommend less than 2 minutes.
- Remove from water or drain in a colander and run under cold water. Pat dry the leaves and arrange in a platter or an oven safe dish. I let the leaves dry on paper towels until my mushrooms were ready.
- Remove the caps of the mushrooms, wash and keep aside. If the mushrooms caps are big, cut them into two. Discard the stems.
- Heat a wok or cast iron pan on high heat, add oil and heat until smoking hot. Add peppers, mushrooms and stir.
- Season with salt & black pepper, and stir fry for 2 minutes until mushrooms shrink in size.
- Reduce the heat; add garlic, ginger, sesame oil, soya/tamari sauce and sugar if using. Stir fry for 1 - 2 minutes.
- Place bok choy on a platter or an oven safe dish in a single layer or in two layers as I did. Spoon mushrooms on to arranged bok choy.
- Sprinkle scallions and sesame seeds on mushrooms to garnish.
- I served it at room temperature but if one wishes, cover it with foil and reheat in a hot oven for 10 - 15 minutes. If reheating, garnish the mushrooms after reheating.
BOK CHOY AND SHIITAKES
Steps:
- Soak 12 dried shiitake mushrooms in hot water, 30 minutes. Remove the stems. Boil 4 quartered heads bok choy, 2 minutes. Stir-fry 1 minced garlic clove in peanut oil, then add the mushrooms and some thinly sliced jicama; stir-fry 1 minute. Add 2 tablespoons each oyster sauce and mirin (sweet rice wine) and 1 cup chicken broth; cover and cook, 5 minutes. Add 2 teaspoons cornstarch mixed with a splash of water, then the bok choy; stir-fry 2 minutes.
GRILLED CHICKEN WITH BOK CHOY, SHIITAKE MUSHROOMS, AND RADISHES
This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftovers, plus a cup of the Mango-Sesame Dressing, to make quick work of Noodle Salad With Chicken and Snap Peas a few days later.
Provided by Selma Brown Morrow
Categories Summer Bon Appétit Chicken Mushroom Low Cal Backyard BBQ Dinner Radish Grill Grill/Barbecue Healthy Bok Choy Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings plus leftovers
Number Of Ingredients 8
Steps:
- Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
- Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.
- Do ahead
- Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
- Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
- Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Noodle Salad.
- Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
- Editor's note: This recipe has been updated as a part of our archive repair project.
BOK CHOY WITH SHIITAKES
Provided by Mark Bittman
Categories easy, quick, weekday, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Put wok or large skillet over maximum heat, and add oil. When oil smokes, add garlic. Stir once, and add the bok choy. Cook for a minute or two until it just begins to brown. Then stir, and add shiitakes and sugar.
- Cook, stirring occasionally, a minute or two, and add the chicken stock and fish sauce. Cook, stirring, until the bok choy is tender. Add a bit more stock or water if necessary -- the mixture should not dry out entirely. Serve immediately.
Nutrition Facts : @context http, Calories 58, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 764 milligrams, Sugar 5 grams, TransFat 0 grams
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